Recipe for Korean Pancake with Soy & Chilli Dip | Dublin Cookery School

Name: Recipe for Korean Pancake with Soy & Chilli Dip | Dublin Cookery School
Ingredients: 100g Kikkoman soy sauce; 20g sugar; 1 tbsp “gochugaru” or 1 tsp; chilli powder; 40g shallot, diced very finely; 2 spring onions, sliced finely; 2 tsp sesame seeds; 40g water; 120g plain flour; 120g rice flour; 2 eggs; 240ml cold water; pinch salt; 6 spring onions; 2 large carrots (about 220g); 2 medium courgettes (360g); 100g onion; 2 green chillies; sunflower oil, for frying

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Slightly charred at a brisk heat, the pancake becomes deliciously crisp on the outside while the vegetables retain a tempting bite.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.

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